Cardiff Blues and Christ 


Whitebrook chef, Chris Harrod 


One of Wales’ top Michelin star chefs, Chris Harrod of The


Whitebrook


Cardiff Blues stars Josh Navidi, Rhys Gill and Lloyd Williams. Cardiff


Blues, has joined forces


with Christ College Brecon to off er aspiring rugby players a fi rst-class education at the renowned sporting and academic institution. The partnership, which was launched earlier this month, will see the two organisations work in collaboration to enhance educational opportunities while improving the college’s rugby programme. It comes as part of the school’s ambitious investment plan, which includes the expansion of its fi tness gym, strength and conditioning coaching and investment in performance analysis equipment. Cardiff Blues commercial manager, Chris Allen said: “We are obviously thrilled to be working with such a well-respected college to give aspiring


players within our academy further educational opportunities.” Rugby has been a fundamental component of life at the college with several internationals among their Old Breconian alumni. Their rugby programme is headed by former Neath, Bridgend, London Welsh and Cambridge University Blue, James Reynolds and includes Cardiff Blues Academy coach Gareth Nicholas. James Reynolds, Director of Rugby at Christ College, added: “I am delighted to be working alongside someone as passionate and experienced as Gareth Nicholas and have no doubt that his wealth of coaching experience will bring further success to the school team that already has a distinguished heritage.”


Restaurant with Rooms was among the four winners of Great British Menu. He won the fi nal and was awarded with the honour of taking his show stopping dessert to the banquet Great British Menu banquet at Great Hall of St Bartholomew’s Hospital which will thank NHS heros from around the country. Chris won the Wales regional heat to go through to represent Wales in the fi nal. Two of his stand out dishes are now featuring on The Whitebrook menu with his dessert coming soon: Mugwort smoked beets, black pudding, caramelised onion, aromatic seeds & herb fl owers


Huntsham Farm Suckling Pig, salt baked celeriac, pear, lamb’s sorrel Chris, who was awarded a coveted 10/10 for his main course, suckling pig by notoriously tough critic, chef Paul Ainsworth in the heats, went on to be scored 10/10 in the fi nals but was pipped to the post when a fellow chef scored the same in the fi nals. Chris was one of 8 chefs competing to be part of the very special event in honour the NHS’s 70th anniversary. Chris who won a Michelin star within 11 months of launching his restaurant has been doing Wales proud by showcasing some of abundant produce available in the region where The Whitebrook is nestled in the rural backdrop of the Wye Valley.





 


 


Fully Licensed Established Since 1988


LUNCHES Served 12 - 2.30


BOOK NOW FOR SUNDAY LUNCH


Served 12-2.30


EVENING MEALS Served 6 - 11


Open Tuesday - Sunday - 12noon - 2.30pm and 6pm - 11pm


TAKEAWAY SERVICE AVAILABLE    


Open Aſt ernoon Tuesday 13th November from 1.30pm to 3.30pm


  


Charity No. 701294   


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20